Northwoods Wild Rice Soup
~ Mary ~
Deeply woodsy and autumnal in richness, this soup is a wonderful meal in itself, with the crunch of toasted almonds and the chewy bite of wild rice. Growing up in Minnesota, I remember, Patty making this soup on the coldest of cold winter nights – a real treat to behold!
This is going to keep you full and toasty on those nasty days that often stretch into eternity!
If soup is what you’re looking for – look into a few of these:
Cauliflower Soup Grilled Gazspacho New Mexico Red Chile Posole Corn Chowder Wild Rice and Mushroom Soup with Chicken Yellow Lentil Curry Chicken Wild Rice Broccoli Black Eyed Pea Pepperoni Mushroom Bisque Split Pea Chipotle Chowder Butternut Squash
White Bean Shrimp Bisque Miso Mushroom Soup
Northwoods Wild Rice Soup
Place
1 ¼ Cup Wild Rice
in deep sauce pan with
5 Cups Chicken Broth
Bring to a boil then turn down heat and simmer for 45 minutes.
While rice cooks; in heavy saucepan sauté for 7-10 min.:
½ Cup Bacon Chopped
1 Cup Onion diced
1 Cup Celery diced
1 Cup Carrots diced
1 Cup Mushrooms sliced
1/3 Cup Butter
Whisk in:
1/3 Cup Flour
½ tsp White Pepper
until smooth and lightly browned.
Once rice has completed cooking
(DO NOT DRAIN) add this veggie mixture to rice and stir in another
4 Cups Chicken Broth
Simmer until slightly thickened then add:
3 Cups Diced Cooked Chicken
Slowly bring to 165º
Stir in:
1 Cup Sour Cream
4 Tbsp Soy Sauce or more to taste
DO NOT BOIL or it will separate.
Serve topped with
Toasted almonds
This looks so good! I love wild rice.
Looks VERY hearty!
Soups usually have all the same texture to them and get a little boring after a while. I love soup with different textures and this one looks to have them all!
Now this is what I love, the soup is so enticing I just cant wait to eat this sounds and looks fabulous my kind of soup for sure! Love love love wild rice~
Mary wild rice makes for a great soup, as your photos so beautifully display. This looks so homey and warming, perfect for a snowy afternoon!
Such a rich and delicious soup! I would love the crunch of toasted almonds!
How we LOVED this soup! Brings back tons of memories! Great post and pictures, Mary!
I want this in my belly!
Yummy!! I’m on the Oregon coast now but this gives me warm thoughts of my times in Grand Marais during winter..Good job….Scott
Thanks Scott!
I think the toasted almonds are a sublime touch!
What a wonderful soup. I love wild rice and mushrooms together. It’s such a nice combination. And soup is such a nice meal when it’s cold outside…
Ooh, I’ve seen shows about how the American Indians in Minnesota go out and whack the wild rice to collect it and bring it home to make soups and brews like this one. Looks great and very healthful!